Easy Pumpkin Soup with Parmesan Popcorn Crunch
Take your pumpkin soup up a notch with this quick and easy recipe that tops it with Parmesan popcorn crunch. The simple topping transforms soup into a fun and memorable dinner for holiday get-togethers.
Servings: 4 servings
Ingredients
Easy Pumpkin Soup
- 1 Tbsp olive oil 15 mL
- 1 cup finely chopped yellow onion about 1 onion
- 2 cloves garlic minced
- 2 15-oz cans pumpkin puree 4 cups, 850 g
- 3 cups vegetable broth 720 mL
- 1 Tbsp fresh thyme leaves
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp smoked paprika
- ¼ cup cream cheese about 2 oz, 50 g
Parmesan and Popcorn Toppings
- ½ cup shredded parmesan cheese 60 g
- 4 cups popped popcorn
- Popcorn seasoning: EVOO, salt, pepper
Instructions
- Parmesan Crisps: Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper and form heaping tablespoon-sized mounds of grated parmesan on the sheet. Flatten each mound slightly, then bake for 6 to 8 minutes, or until golden brown. Let cool on the baking sheet until crispy.
- Pumpkin Soup: Heat oil in a large pot over medium heat. Add onion and garlic, sautéing until soft and fragrant, about 5 minutes. Add in the rest of the pumpkin soup ingredients except the cream cheese. Cover and bring to a gentle simmer.
- Add Cream Cheese: Remove soup from heat then whisk in the cream cheese. For a completely smooth soup, use a handheld blender to puree the mixture (or carefully puree in a countertop blender).
- Serve: Pop popcorn and lightly coat with EVOO, salt, and pepper. Spoon soup into bowls. Top with parmesan crisps and popcorn.
Notes
Storage: This soup stores great! It will last for up to 4 days in the fridge in an airtight container or up to 3 months in the freezer.
Nutrition
Serving: 1serving | Calories: 282kcal | Carbohydrates: 31.3g | Protein: 12.8g | Fat: 13.5g | Saturated Fat: 6.2g | Cholesterol: 23mg | Sodium: 1381mg | Potassium: 774mg | Fiber: 9.3g | Sugar: 9.9g | Calcium: 232mg | Iron: 5mg
